Realizing I could be a lot clearer on the question of yuck. Acorn was well-received when used in recipes with store ingredients in there too, less so when plain, although as long as you can salt the mush I think it is actually better than oatmeal, just different--familiarity helps. Greens tend to be kind of acrid and the ones like miners lettuce that are edible unprocessed and mature are precious. The wild greens that we loved in Alaska were fiddleheads, young twisted-stalk sprouts, goosetongue, and beach asparagus(pickleweed). Of those, only the last two were eaten when mature. We actually ate more seaweeds than land
weeds--wild nori, laver, dulse, kelp, and sea lettuce. All are very mild. Wild orach and "beach greens" were available and possible but we found the flavor unpleasant--too metallic/acrid compared to the seaweeds. Here in California, miner's lettuce, spring beauty, wild letttuce (feral, actually) and chickory/dandelion are probably the ones we use most, and love.
The buttercup seeds I mentioned a couple of posts ago, like blazing star and some other native seeds, are actually oily enough
to make almost a peanut butter rather than just flour, which probably means more nutrients. Wild grains that have a seedcoat that is hard/shiny/thick are not digestible as is and must be ground up some or they just go through you unchanged. (you'll be changed, though, for the worse.) Traditionally I think they were toasted and then minimally ground on a metate and used in water either cooked or uncooked (like chia). I hear about pinole being just eaten by the pinch after roasting, like tiny popcorn. Red Maids were used that way. Some of them are peppery but by and large seeds are pretty easy for a modern palate. Camas is fine, but has the same sorts of starches as Jerusalem artichoke. Brodiaea is edible and choice, like a water chestnut. Chocolate lily is kind of bitter, but not any more than radicchio.
It is important to avoid lupines, vetches, and other wild legumes unless you have positively identified them as food plants, because there are a bunch that are poisonous, like locoweed.
Wild fruits are deserving of more mention, I think. We gathered blueberries, cranberries, lingonberries, cloudberries, rowanberries, currants, nagoonberries, salmonberries, crowberries, thimbleberries and huckleberries up north where tree fruits are not able to produce. Here, it is easier to find naturalized apples and plums than wild berries, because every apple
core that gets thrown out the window of a car seems to make a tree here in norcal. Birds spread little wild plums into every creekbed. Himalayan blackberries are everywhere. They aren't technically natives, but they certainly have made themselves at home and have grown from seed with no care from humans. So even while we were in a trailer park, we could drive out in the country and gather apples from the road margins to dry, can, and so on.
Now that I have land, I do have cultivated apples pears plums cherries, etc, but I don't depend on just them. I also plant seeds of many "unimproved" fruits , along with the suckers that come up below the graft on my grafted trees
. These rootstock sprouts are not supposed to be countenanced because they are too vigorous and will out-compete the named scion on top. So, I try to get the best of both by separating them off (dig down and use a wooden wedge to split them off with a piece of root) and planting them in my fruit thickets along the fenceline where they get little care and can take their best shot at survival/adaptation. For a small property this seems the best balance between Sepp
Holtzer's untended/ungrafted/unpruned orchards and the smallholder's need for something a bit more sure-fire in a small space. Plums are almost always sweet from seed, so I plant lots of those. I have elderberries quince, and hawthorns in the thickets, along with currants of all kinds--2 native and 2 european. Filberts (european version of our native hazelnut)and (existing) native black walnuts. This year I'll be putting in the shrub level--aronia, native blackberries, serviceberry, crampbark (highbush cranberry), knickkninick, and so on, as well as some exotics that I have seen survive untended here like passionflower. Here is a great source for fruit trees and shrubs from seed.